Bottling/Kegging Day!

[Yooper]

I bottled 11 gallons of wine this morning (from a friend's grape harvest- catawba grapes, I believe) to make room for this year's harvest, and 10 gallons of beer was kegged. Here's what my kitchen looked like this morning:

Now, the IPA (back) is kegged, the mild (in the ale pail) is kegged, and all that wine is bottled. I'm having a beer to celebrate!

 

[flyangler18]

Way to go, Yoop!

I'm kegging your DFH 60 clone (dry hopping in the keg), a dry stout and a pale ale today. I really should start cleaning 8 cases of bottles I've got sitting in the basement sometime soon.

 

[springer]

hey Yooper while yous in the kitchen could ya make me a sandwich?



















Runnin for cover as the steak knife flies by.

Nice job ......

 

[jcdillin]

thats fricken awesome, my wife gives me the evil eye if I even leave the carboy on the counter for too long

 

[Yooper]

hey Yooper while yous in the kitchen could ya make me a sandwich?


Runnin for cover as the steak knife flies by.

Nice job ......

Haha! Actually, I've been making cheese now too, and we got a deer last weekend with a bow. So, how about some nice thin sliced venison and goat cheese sandwiches on homemade sourdourgh, along with a glass of homebrewed APA or a glass of my shiraz to wash it all down? Yep, that's what I had! (Goat cheese was my first cheesemaking attempt- and it's really fantastic). On the side we had some fresh pickled beets from the garden, too. So, are you jealous yet?

 

[springer]

Sounds good. Next week I am going Salmon fishing so I can bring some smoked Salmon with homemade maple syrup glaze. Down it with the last few bottles of maple porters I have and finish off some raspberry jam we made in August on the sourdough bread toast ..

 

[summersolstice]

Looks like fun Yoop - The thing I like about wine is that for us lazy folks we can leave it in a carboy forever and all we have to do is make sure there's still a little vodka left in the air lock! I have six carboys in various stages and I too need to bottle some.

 

[Yooper]

Looks like fun Yoop - The thing I like about wine is that for us lazy folks we can leave it in a carboy forever and all we have to do is make sure there's still a little vodka left in the air lock! I have six carboys in various stages and I too need to bottle some.

That was really my motivating factor- My friend is giving me this years grapes in the next couple of weeks, and I'd like to be able to hand him a bottle or two to prove I've actually done something with them! I've actually played with them alot- acid reduction, MLF, bulk aging- but nothing like you do with beer. Those carboys have been full for ages, and I need some emptied.

I still have 6 gallons of this year's rhubarb wine, 6 gallons of chokecherry, 1 gallon of last year's sour cherry, 5 gallons of crabapple/apple, and probably a few odds and ends around to bottle sometimes. Maybe next spring.

 

[HarvInSTL]

Nice! I jumped into wine this year and have about 15 gallons going. How did the cheese making go? That is my next project since I've done wine, cider, mead and beer this year. Cheese just seemed like the next choice.

 

[DutchK9]

You out to be set for the winter. I bet that was a lot of work!
Tomorrow I need to rack two of my wines.

 

[Yooper]

Nice! I jumped into wine this year and have about 15 gallons going. How did the cheese making go? That is my next project since I've done wine, cider, mead and beer this year. Cheese just seemed like the next choice.

You know, I read SuperiorBrew's cheesemaking thread, and it really helped me visualize what exactly the curd would like like when there are a "clean break". I used fresh goat's milk, and made feta cheese. With the whey left from that, I made ricotta. The feta was really excellent. Like an expense chevre, is what I would compare it to. The ricotta was also good, so I was very happy with the results. I can find the link I used for the instuctions, if you would like.